In My Za’atar Era
By Chef Rachel Globensky
I have a new crush, and its name is za’atar. Maybe you’ve met this zesty, earthy little Middle Eastern spice number in a salad or sprinkled over a warm flatbread. Za’atar is a fragrant blend of thyme, marjoram, oregano, sesame seeds, and sumac. It’s tangy and nutty, and so much fun to put on, well, everything!
Tossed with chicken and potatoes on a sheet pan, this za'atar-y dinner is absolutely one to try this week. I’m not even a potato person, but this dish is the George Costanza of dinners, telling a zinger and leaving, but without the awkward pause. If you’ve been reading my column for a while, you know I like weeknight meals where you can set it and forget it, and this one fits the bill. You may need to flip it and reverse it about halfway through (cue Missy Elliott), but otherwise, it’s the perfect meal for those busy late-fall evenings—whether “busy” for you is getting back to your can’t-put-down book, shuttling kids to an activity, or walking the dog before it rains.
This recipe suggests 20 minutes of marinating, but if all you’ve got is 20 seconds, go for it! And, as always, feel free to swap out ingredients as you like:
Bone-in, skin-on chicken is the best, but other cuts work, too, just watch the cooking time (bone-in takes longer than boneless)
Mix in sweet potatoes for red or yellow ones
Add green or yellow beans, or cherry tomatoes if you like
A few pointers from my kitchen:
Up the lemon to up the zing
Rotate your pan to get the most even cooking
After 35 minutes, check the potatoes—they may be done, so you can take them out and keep them warm while the chicken finishes cooking
If you’re doubling the batch for leftovers (ha!), split on two sheet pans and rotate the pans between the upper and lower oven racks while also rotating them on the racks
You can marinate the chicken up to 12 hours in advance—just wait to add the potatoes for 20 minutes to 3 hours before baking so they don’t get soggy
Baby red potatoes work beautifully, but Yukon golds or sweet potatoes are great swaps. Cut them into 1-inch chunks so they cook evenly—any bigger and you’ll have to pull the chicken out and let the spuds keep roasting
Za’atar Chicken and Potato Sheet Pan Dinner
Serves 4-6 people
Ingredients
6 Tbsp olive oil
3 Tbsp lemon juice
2–3 Tbsp za'atar
1 tsp garlic powder
Salt and pepper, to taste
6–8 pieces of bone-in, skin-on chicken (thighs, breasts, drumsticks)
16 oz red baby potatoes, halved
Fresh thyme, optional
Preparation
Step 1
Position your oven rack in the centre and preheat to 400°F (if not marinating for long). Line a sturdy baking sheet with heavy-duty foil or parchment paper.
Step 2
In a zip-top bag, mix together the olive oil, lemon juice, 2 tablespoons of za’atar, and a sprinkle of garlic powder. Give it a quick taste—if your za’atar blend doesn’t have salt, add about a teaspoon (or to taste).
Step 3
Toss in the chicken and potatoes, seal the bag, and give it a good shake so everything gets nicely coated. Let it all marinate for at least 20 minutes, or up to 3 hours if you’ve got the time. Spread the chicken and potatoes out on your prepared baking sheet. Sprinkle over the last tablespoon of za’atar—and if you’re feeling fancy, a bit of fresh thyme too.
Step 4
Roast for 35–45 minutes, until the chicken hits an internal temp of 165°F and everything’s golden and delicious-smelling. If your oven runs hot in certain spots, rotate the pan halfway through. Finish with a scatter of fresh parsley and a few lemon wedges, and serve warm.
